These cranberry flapjacks are soft, chewy, and packed full of sweet, juicy cranberries. They're simple to make with just 5 ingredients and are perfect for any occasion!
If you've been searching for the perfect cranberry flapjack recipe, I'm here to save the day! These flapjacks are chewy, syrupy and packed full of dried cranberries. They're a delicious twist on a classic British dessert and the whole family are sure to love them.
With only 5 simple ingredients, you can whip these up from scratch in less than an hour. They're perfect for an easy on-the-go breakfast treat, a lunchbox dessert or even to take along to bake sales and parties. This recipe serves up to 16 slices so they're also great for feeding a crowd.
For any beginner bakers reading this post, you can find detailed ingredient notes and step-by-step images below. If you prefer the short and condensed version, feel free to skip ahead to the recipe card at the end of the post. Enjoy!
Ingredients
- Oats: The type of oats you use for flapjack matters! I have tested this recipe with both jumbo oats and regular porridge oats (rolled oats) and I have to say the porridge oats work so much better. The jumbo oats absorb more of the liquid, resulting in a drier, crumbly flapjack which is not the vibe we're going for here.
- Butter: Butter helps to bind the rest of the ingredients together, making it easy to pick your flapjack slices up in one piece after baking. Unsalted butter is the best type to use.
- Brown sugar: This adds sweetness and keeps the flapjacks moist. My favourite kind to use is soft, light brown sugar as it has a milder, caramel-like flavour but you can use dark brown sugar if you prefer.
- Golden syrup: This is essential for the classic British flapjack flavour and texture!
- Dried cranberries: You'll need around 100g of dried cranberries to add to your flapjack mixture. I'd recommend using sweetened ones because cranberries can be quite tart on their own.
Equipment
- Square baking tin: The best size of tin for this flapjack recipe is 8x8-inches. Using this size of tin ensures that the baking time and temperature stay the correct. If you want to use a larger tin, you can increase the ingredient quantities using my cake pan converter calculator. They'll likely take a bit longer to bake but you'll know they're done when they're golden brown at the edges.
- Kitchen scales: Please use a scale and measure in grams for this recipe. I haven't included imperial measurements because they're usually not accurate enough for baking.
- Bowls and utensils: A large mixing bowl, a small heatproof bowl, a tablespoon, a wooden spoon, and a sharp knife.
- Baking paper: This makes it easier to remove the flapjack from the tin after baking. They can really get stuck in there if you don't line the tin.
How to make cranberry flapjacks
Step 1: First, let's preheat the oven. If you're using a standard oven, set it to 180°C and if you're using a fan oven, it's 160°C.
Step 2: Next, line an 8x8-inch tin with baking paper. You can leave the edges long and use them to lift out the flapjacks later.
Step 3: In a large bowl, mix together 300g of oats and 100g of soft light brown sugar.
Step 4: In a smaller heatproof bowl, melt 150g of butter. Set it aside to cool for a minute or two then add it to the oats/brown sugar mix along with 2 tablespoons of golden syrup and 150g of dried cranberries. Mix well until the oats are evenly coated and the cranberries are evenly dispersed.
Step 5: Transfer the flapjack mixture to your lined tin and press it evenly into place.
Step 6: Bake for around 20 minutes, until the edges are golden brown. It should still be a little wobbly in the middle when you take it out and will firm up as it cools.
Step 7: Let the flapjacks cool for about 5 minutes then use a sharp knife to gently make score marks where you plan to cut them later. This will help to prevent crumbling.
Step 8: Leave them in the tin until completely cool then gently lift them out and cut them into slices. Then all that's left to do is enjoy!
Flapjack tips
- Use porridge oats for the best chewy texture. Jumbo oats will give you crumbly flapjacks and instant oats will cause them to be a bit gummy.
- Score the flapjacks while they're still warm. This will make it easier to cut them once they've cooled and will help to prevent crumbling.
- Make sure the flapjacks are completely cold before you try to cut them into slices. If you're having a bit of trouble cutting them, you can pop them in the fridge to help them firm up even more.
FAQ
These will last for up to 1 week in an airtight container. Make sure to keep them in the fridge to maintain their chewy texture.
Yes, dried cranberry flapjacks can be frozen for up to 3 months in airtight containers. Alternatively, you can freeze the whole flapjack slab- do this on a baking tray until it becomes solid then wrap it up tightly in clingfilm. To defrost the flapjacks, let them sit in the fridge overnight.
I don't recommend this as they have quite a tart/sour flavour which doesn't go well with the sweet, gooey flapjacks.
More flapjack recipes:
- Nutella flapjacks
- Raisin flapjacks
- Peanut butter flapjacks
- Chocolate orange flapjacks
- Lemon drizzle flapjacks
I hope you like these cranberry flapjacks! If you find this post helpful, please share it with a friend using the share buttons on this page. Enjoy!
Easy Cranberry Flapjacks
Ingredients
- 150 g Unsalted butter
- 300 g Oats
- 100 g Soft light brown sugar
- 2 Tablespoons Golden syrup
- 100 g Dried cranberries
Instructions
- Preheat your oven to 180℃ (or 160℃ for fan ovens) and line an 8x8 tin with baking paper.
- Melt the butter and set aside to cool for a minute or two.
- In a large bowl mix together the oats and brown sugar. Then add in the melted butter and golden syrup. Mix well until the oats are evenly coated.
- Stir in the dried cranberries.
- Press the mixture firmly into your tin and bake for around 20 minutes. The flapjacks should be golden at the edges and wobbly in the middle. They'll firm up as they cool so don't worry.
- Let them cool in the tin for around 5 minutes then use a knife to gently score lines where you plan to cut them (this will help to prevent crumbling later). Leave to cool completely.
- Remove the cooled flapjacks from the tin, cut into slices and enjoy!
Video
Notes
- Store in an airtight container in the fridge for up to 1 week.
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